Whole30 Roasted Delcata Squash Salad (Edit recipe)

A simple and delicious squash salad that is perfect any time of the year!

15 minutes

30 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	177
Fat:	16 g
Carbohydrates:	5 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	107 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Leslie McDonald

View original recipe

Serves: 4

Ingredients

1 whole Delicata Squash
1 Tbsp Coconut Oil
0.25 tsp Himalayan Pink Salt
0.5 Tbsp Primal Palate Apple Pie Spice
1 whole Gala Apple, cored and sliced
0.5 cup Pomegranate, seeds
0.25 cup Pumpkin Seeds
2 Tbsp Extra Virgin Olive Oil, for dressing

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees.
Cut the delicata squash in half length wise and use a spoon to scoop out the seeds in the center.
Slice the squash into half moons and line on a baking sheet.
Drizzle with cooking fat and season with salt and apple pie spice.
Bake in the oven for 15 minutes, flip and bake for an additional 15 minutes.
While the delicata squash is cooking, add the arugula to a large bowl and add the pomegranate seeds, sliced apple and pumpkin seeds.
Remove the squash from the oven and add to the bowl with arugula.
Add olive oil to the bowl and mix to combine all of the ingredients.
Serve and enjoy!

Notes

Switch up the squash for sweet potato, honey nut, or acorn squash depending on what is in season. You can also use pears instead of apples or blueberries instead of pomegranate seeds. This salad is extremely versatile!